Poached Salmon
A classic, quick, and flavorful poached salmon dish prepared with leeks, baby spinach, white cooking wine, cream, and stock. The salmon gently simmers over the bed of vegetables and is finished with a reduced, rich cream sauce poured over the top.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Layer green onions, leeks, and spinach in a pan, then place the salmon on top. → Season with salt and pepper, then pour in cooking wine, cream, and stock. → Cover, bring to a boil, and simmer until the salmon is tender and nearly cooked. → Uncover, increase heat to reduce the sauce, and ladle over the plated salmon.
Cooking Steps
Brief Cooking Order
Layer green onions, leeks, and spinach in a pan, then place the salmon on top. → Season with salt and pepper, then pour in cooking wine, cream, and stock. → Cover, bring to a boil, and simmer until the salmon is tender and nearly cooked. → Uncover, increase heat to reduce the sauce, and ladle over the plated salmon.
Introduction
A classic, quick, and flavorful poached salmon dish prepared with leeks, baby spinach, white cooking wine, cream, and stock. The salmon gently simmers over the bed of vegetables and is finished with a reduced, rich cream sauce poured over the top.
Step 1
In a shallow pan, add chopped green onions, sliced leeks, and a handful of baby spinach.
Step 2
Place the fresh salmon fillet directly on top of the bed of vegetables.
Step 3
Season the salmon and vegetables with salt and black pepper, then pour in cooking wine, cream, and a ladle of stock.
Step 4
Place the pan on the stove, bring to a boil, cover with a lid or inverted pan, and lower heat to let it simmer gently.
Step 5
Once the salmon is almost fully cooked, uncover the pan, increase the heat, and reduce the sauce until it reaches a rich, coating consistency.
Ingredients List
Important Notes
Placing the salmon on top of the vegetables protects the fish from direct heat, keeping it moist and gently poached.
Reduce the sauce rapidly at the end to concentrate the flavors and achieve a velvety coating consistency.
Any flavorful broth can be used, but homemade stock adds extra depth.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...